Beef And Potato Pie Recipe

Mom's Homemade Beef and Potato Pie Lovefoodies

WebJul 8, 2019 · 2. Grease and line your pie dish with the bottom crust. 3. Combine meat, milk, soup mix, and pepper in a bowl, mix gently to …

Rating: 4.5/5(48)
1. Preheat your oven to 350 F. Grease and line your pie dish with the bottom crust.
2. Combine meat, milk, soup mix and pepper in a bowl, mix gently to combine, lightly pat into the pastry lined plate.
3. Take one sheet of American cheese, cut it into strips and place on top of the meat, or if using grated cheese, sprinkle half over the meat. Then top with hash browns, then another slice of American cheese, or remaining grated cheese on top of potatoes.
4. Place the top crust on top of potatoes and cheese, seal and flute the edge. Make a few slits with a sharp knife in the pastry top to allow steam to escape when cooking.

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Beef Pot Pie – Good Dinner Mom

WebOct 6, 2014 · Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in wine (or water) and cook until evaporated, about 2 …

Rating: 4.9/5(70)
1. Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
2. Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
3. Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
4. Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.

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